Is it really 10 layers? Depends on how you do the counting. It does have 10 distinctly different categories of ingredients, but some might say the last few are just "toppings".

Any way you define it though, this was a very tasty dip or side dish!

And it's definitely a party hit! As given here, it will easily feed 20 or more folks as a dipping snack with tortilla chips. Also works very well slopped over the top of a plate of tortilla chips as a quick Nachos substitute.

Though the meat layer is called "taco meat", Wuffy did a bit of work to ensure it didn't "set up" and become too firm to easily dip out with a chip. Wuff also made sure that the meat didn't have any big chunks, so it all blended with the other ingredients and wouldn't fall off your chips. So it's more an "idea of" taco meat than the real thing. But who knows? You might like this in a taco shell!

The re-fried beans are also adjusted to make them softer and easier to dip. The addition of chili-lime flavored Rotel tomatoes really perked their flavor up too!

This is a pretty easy dish to create. Give it a try next time you need a dip for a big group of furs.

To save time, Vrghr used a container of store-bought Guacamole on this. But you can make your own favorite type with fresh avocados if you like. If you do, however, make sure you add some lemon or lime juice in the mix to help keep it from browning while in the dip!

Note2: if you're only serving up a few family/friends, wuff recommends you cut this in half at least, maybe more.

INGREDIENTS:
Layer 1 - - the Taco Meat:
1 lb Lean Ground Beef (85/15% or better)
1 lb Chorizo
1 TBS Smoked Paprika
2 tsp Fiesta Chili Powder (mild)
1 tsp Mexican Oregano
1 tsp Cumin powder
1 tsp Ancho Chili powder
1 tsp Cocoa Powder
1 tsp Granulated Garlic
1 tsp Onion Powder
1/2 tsp ground Black Pepper
1/2 tsp Salt (to taste)
1/4 tsp Cayenne Pepper
1- 1.5 C Beef Broth
1/3-1/2 C Tomato Ketchup

Layer 2 - - the Refried Beans:
2 Cans (14 oz) Refried Beans
1 Can (1o oz)Rotel Mexican Style Diced Tomatoes, Lime Cilantro Green Chili flavor
1 tsp Fiesta Chili Powder (mild)
1/2 tsp Cumin Powder
1/2 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Ground Black Pepper

Layer 3 - - Guacamole
1 container (15 oz) Marketside Homestyle Guacamole ( Or use your own favorite recipe, plus some lime/lemon just to retard browning)
2-3 tsp Lime or Lemon Juice
1/4 tsp Salt

Layer 4 - - Nacho Cheese Spread
1 can (10.5 oz) Campbell's Condensed Cheddar Cheese Soup
1 can (10.5 oz) Campbell's Condensed Fiesta Nacho Cheese Soup
1/2 tsp Smoked Paprika
1/4 tsp Cayenne Pepper

Layer 5 - - Sour Cream
1 jar (15 oz) Crema Mexicana Agria, Fresh Sour Cream
1/2 tsp Mexican Oregano

Layer 6 - - 1 bunch (~ 2 oz) Fresh Cilantro, chopped

Layer 7 - - 12-18 Cherry Tomatoes, small Dice

Layer 8 - - 1 sm Can (2.25 oz) sliced Black Olives

Layer 9 - - 6-8 Green Onions, cut fine

Layer 10 - - Fine Grated Fiesta Cheese Blend

Plus one large (3 Qt ) bowl with flat bottom & straight sides

DIRECTIONS:
Layer 1 - Make the Taco Meat
In a large skilled over high heat, add the Ground Beef, Chorizo, and 1 C of the Beef Stock. Break up the meet with a spoon/spatula until it is in fairly small chunks and mix it around with the stock. Use potato masher to break up the meat even further as the stock begins to simmer and boil, until it is in very fine bits

Add all the meat seasonings EXCEPT the ketchup and remaining water. Stir to combine and allow to lightly boil for about 5-8 minutes, reducing heat if needed

Using paper towels and tongs, blot up any of the rendered grease from the top of the liquid and throw it out

Reduce heat and allow to simmer for another 5 minutes, stirring occasionally, then blot up any remaining grease again

If the mixture seems a bit too thick, add a little more beef stock and stir it in to loosen

Add the tomato ketchup and stir in. Allow to simmer another 3-4 minutes

Taste and adjust seasoning as desired. The meat should sit in a rounded dome on a spoon without running over the edges. If too dry, add more stock. If too loose, continue to simmer and stir until liquid is reduced

Remove from heat and allow to cool until safe enough to put in the bottom of your serving bowl. Add to bowl and refrigerate while we make the beans

Layer 2 - For the Beans
In the same skillet as the meat (don't bother cleaning it between them), over medium heat, add all the ingredients for the beans and stir together. Allow to warm up to about body temperature

The beans need to be loose enough to dip up with a chip. Give it a try. If you can't dish some out easily without the chip snapping, add some of the beef stock, about 1/4 C at a time, and stir in until completely mixed. Don't get it TOO loose, but remember this will set up a bit as it cools

Add the bean dip on top of the meat layer in your serving bowl. Note: This is a lot of beans. You may want to reserve 1/2 C or so for yourself

Layer 3 - Guacamole
Mix in the lemon/lime juice and salt with the Guacamole and spread it across the top of the bean layer

Layer 4 - For the Nacho Cheese layer
In the same skillet as the meat & beans (don't bother cleaning it between them), over medium heat, add all the ingredients for the Nacho Cheese layer. Stir to combine and warm it slightly so it flows more easily
Put in the refrigerator to cool and set up the cheese a bit while you stir up the sour cream

Layer 5 - Sour Cream
Mix the ingredients for the cream layer together to thin out the cream a bit, and GENTLY pour it over the cheese layer. Use the back of a spoon to spread it evenly. Try not to mix the two layers up.

Layer 6 Sprinkle the chopped cilantro evenly over the sour cream

Layer 7 Sprinkle the diced tomatoes evenly over the cilantro

Layer 8 Sprinkle the sliced black olives evenly over the tomatoes

Layer 9 Sprinkle the chopped green onions evenly over the olives

Layer 10 Sprinkle the grated Fiesta Blend Cheese evenly over the top of everything

Refrigerate for 30 to 1 hour all the flavors to blend and everything to stabilize

Spoon out onto serving plates and dip up with plenty of tortilla chips

!DEVOUR!